Grape Tomato and Avocado Salad

Serves 3

This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.

Ingredients

1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt, such as Fleur de Sal

Method

In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately.

Spanish Tortilla with Roasted Peppers and Spinach

Serves 10 to 12

A Spanish “tortilla” is similar to an omelet or frittata. Serve it up as a first course for 10–12 or in larger pieces as an entrée for 6.

Ingredients

3 tablespoons coconut oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper to taste
1 1/2 packed cups (about 4 ounces) Organic Baby Spinach
1 cup thinly sliced roasted red peppers, drained well
8 free-range, antibiotic and hormone free Eggs, lightly beaten

Method

Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4

Sweet onions and juicy pineapple hit the grill for a little extra flavor before being paired with tomatillo salsa, fresh cilantro and lime juice. Tender grilled chicken breasts are topped with this perfect balance of mild spice and sweet crunch for a show-stopping dish with minimal prep.

Ingredients

1/2 large sweet white onion (such as Vidalia), cut into 1/2-inch-thick ring slices
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups pineapple chunks
1 1/2 cups roasted salsa verde (Herdez makes a wonderful salsa verde with no added junk)
2 tablespoons chopped cilantro
Juice of 1/2 lime (or more, to taste)
2 skinless, boneless whole chicken breasts, halved

Method

Heat grill to medium-high. Place onion rings in a bowl and toss with 1/2 tablespoon of the oil, salt and pepper. Grill, turning from time to time, until just charred and soft. Transfer to a bowl and set aside to let cool.

Rub all sides of the pineapple with 1/2 tablespoon of the remaining oil then arrange on grill and cook for about 1 minute per side. Remove and let cool.

When cooled, roughly chop onions and pineapple and place in a bowl. Add salsa verde, cilantro and lime juice.

Rub chicken breasts all over with remaining 1 tablespoon oil. Sprinkle with salt and pepper, then arrange on grill and cook until golden brown all over and completely cooked through (about 165° on an instant read thermometer), turning from time to time to create hatch marks, if you like.

Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Almond Crusted Chicken with Caramelized Onions and Basil

Almond meal, which is made from ground blanched almonds, forms the nutty crust on this baked chicken, topped with slowly caramelized sweet onions and fresh basil. Serve this dish as a main course along with roasted or mashed potatoes, steamed vegetables and a green salad.

Ingredients

2 Tablespoons coconut oil
1 Vidalia onion, thinly sliced
1/2 cup basil leaves
Salt and pepper to taste
1/2 to 1 teaspoon lime juice
1/2 cup almond meal
1 T mustard (I prefer Great Value because it doesn’t have added “Spices” (a.k.a. MSG))

1/4 cup agave nectar

4 (4- to 6-ounce) chicken fillets, skin removed
1/4 cup thinly sliced green onions

Method

Heat coconut oil in a large skillet over low heat. Add Vidalia onions, basil, salt and pepper and cook, stirring occasionally, until golden brown and slightly caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.

Meanwhile, preheat oven to 375ºF. Grease the bottom of a baking dish with coconut oil or use non-stick foil; set aside. Put almond meal on a large plate; set aside.

I pounded the chicken flat and it made it wonderfully crispy, but this step is not necessary. Season chicken with salt and pepper. Combine the agave nectar and mustard. Spread 1 teaspoon of the mixture over the top of each chicken fillet then gently roll each in the almond meal, pressing to make sure it sticks. Arrange chicken in prepared baking dish in a single layer and bake until chicken is done to your liking, 15 to 25 minutes.

Transfer chicken to plates, top with caramelized onions, garnish with green onions and serve.

Monkie Mama's Italian Salad Dressing

We go through this dressing like crazy. Tasty on all sorts of salads (green, bean, pasta, or fresh cut veggies, etc). I often double or triple this recipe or else I'm constantly making more. Thank goodness it's so easy!

• 1 C Olive oil
• 1/2 C white vinegar (you can get creative with different kinds of vinegars for different tastes)
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1 tsp Basil
• 1 tsp minced garlic

Combine all ingredients (put the mixture through the blender for a creamy dressing). Refrigerate (best in a glass container). Dressing will separate so shake well before each use.

Monkie Mama's Roasted Red Pepper Salad Dressing

This is a favorite in my family and goes really well as a replacement for Annie's Roasted Red Pepper dressing (even more natural if you can believe it!) on Monkie Mama's Black Bean Salad or on any salad. This is a double batch because it goes quick! If you want a smaller batch, just halve.

• 1 jar Roasted red peppers (approx 16 oz) (look for the kind without added sugar, preservatives, etc)
• 2 C Olive oil
• 1 C Apple cider vinegar
• 2 t. Sea Salt (or to taste)
  
• 2 t. Pepper (or to taste)
• 2 t. Basil (or to taste)
• 1 T. minced garlic
  

Combine ingredients in a blender. Refrigerate.

Monkie Mama's Black bean salad

• 2 cans organic black beans
• 2 ears fresh corn
• 1/2 red onion (more or less to taste)
  
• 1 green, red, or yellow pepper (heck, all three if you like em!)
  
• 1/2 lb diced tomatoes (I prefer grape tomatoes)
• 1 can olives, sliced
  
• 1 Cup (or to taste) of Monkie Mama's Roasted Red Pepper Dressing (or 1 bottle Annie's Roasted Red Pepper Vinagrette)

1. Drain and rinse black beans. Dump into a large bowl.
2. Cut the corn off the cob, rinse thoroughly. Add the corn to the beans.
3. Chop the onion and add.
4. Dice and add the pepper(s).
5. Slice tomatoes (dice if using larger tomatoes). Add to mix.
6. Slice olives and add.
7. Dump Salad dressing on the mixture and stir until combined.

Flavors will mix and the salad just gets tastier as it refrigerates. Also makes an excellent salsa.

Sweet Potato Muffins

These are a major hit with my family. Fabulous for a main dish or as a snack. I often make this dish a day or two after I've made mashed sweet potatoes as a side dish for a dinner. The leftovers are perfect for making these muffins. The recipe can be halved and it makes about 1 1/2 dozen, but I find we gobble them down very quickly and the following amounts are barely sufficient.

• 3 C. Mashed sweet potatoes (canned sweet potatoes or pumpkin are a good substitute)

• 6 ripe bananas
  

• 1 tsp. Cinnamon

• ½ tsp cloves

• 1 tsp. allspice

• 1 C. Water or until desired consistency (can substitute almond milk or coconut milk for richer flavor.)

• 2/3 C. Coconut oil

• 1 tsp. Vanilla extract

• 1 tsp. Almond extract

• 1 ½ C. Nut flour (I usually use Almonds and walnuts. See step 1 below for instructions on how to make your own)

• 3 C oat Flour (make your own by tossing whole oats in the blender until fine powder)

• 3 tsp. Baking soda

• 1 tsp. Salt

• 1 tsp. baking power
  

1. Preheat oven to 375 degrees. Line muffin tin with muffin papers.

2. Toss nuts in a blender or food processor and grind until it becomes a pasty flour.

3. In a large bowl, combine the prepared mashed potatoes, bananas, spices, water (or milk), coconut oil, vanilla, and almond extracts. Mix with an electric mixer.
   

4. Add the flour, baking soda, and salt and mix until combined well.

5. Pour the batter into baking cups.

6. Bake until the tops spring back to the touch, 25-30 minutes. Yields about 3 dozen muffins.
   

Hummus

* Fresh ingredients are the best

1 regular size can of garbanzo beans (Don't drain!)
2 cloves garlic
1/4 C. cup lemon juice
2 heaping spoonfuls of tahini
1/2 tsp salt

Olive oil
Paprika
(Cumin is also excellent sprinkled on top)

Boil garbanzo beans in their own water for about 5 minutes, until tender. Put beans and juice in blender/food processor. Add all other ingredients except olive oil and paprika. Blend until smooth. Spread onto dish and drizzle with olive oil, sprinkle with paprika or cumin. Delicious with pita bread, naan bread, or cut up vegetables.

Black Beans with Canadian Bacon over Rice (original version)

Okay, I'm going to post 2 versions of this recipe, the original and my simplified version. This is the original version straight from the Whole Foods Market website.

Garlic and jalapeno impart a lively zip while lean, tender Canadian bacon provides a meaty flavor to this spirited variation on black beans and rice. Perfect for slow cooking on the stove or in a crock pot. It's a hearty, protein-packed meal that makes delicious leftovers.

Serves 4

• 1 cup organic black beans

• 2 cups organic chicken broth

• 2 bay leaves

• 2 tablespoons extra virgin olive oil

• 1 small green pepper, chopped

• 1/2 small red pepper, chopped

• 3 cloves garlic, minced

• 1/2 to 1 jalapeno pepper, seeded and sliced

• 1/2 teaspoon ground cumin

• 2 ounces Canadian bacon, diced

• 1 cup water

• sea salt, to taste

Soak beans overnight in water to cover. The next morning, discard the soaking liquid and rinse the beans.

For crock pot preparation:

Place beans and 2 cups chicken broth along with the bay leaves in a crock pot set on high for 3 hours, stirring occasionally. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook in crock pot on high heat, stirring occasionally for another 4 to 6 hours, adding extra water or stock, if needed. Season with salt prior to serving. Serve over rice (recipe below).

For stove top preparation:

Place beans and 2 cups broth with bay in a soup pot. Simmer beans, covered, for 1 hour, stirring often. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook for another hour or until beans are completely tender, adding extra water or broth as necessary. Season with salt prior to serving. Serve over rice (recipe below).

Rice

• 1/4 cup diced yellow onion

• 1 TB butter

• 1 cup jasmine rice

• 2 cups water

• 1/2 tsp sea salt

Sauté onion in the butter, stirring often for 2 minutes. Add the rice and stir to coat for another minute. Add the water and the salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed.

Nutrition Info

Per Serving (8 oz-wt.): 250 calories (60 from fat), 6g total fat, 1g saturated fat, 5g dietary fiber, 8g protein, 39g carbohydrate, 10mg cholesterol, 540mg sodium

Black Beans with Canadian Bacon over Rice (my version)

This is the simplified, I- was- too- lazy- and- I- didn't- prepare- ahead- of- time- to- put- everything- in- the- crock-
pot version.

1. Meat:

I couldn't find canadian bacon without sodium nitrite in it, so I improvised by using the "carnitias" portion of the Carnitas Tacos, Pico de gallo, and Corn Tortillas recipe as follows:

• 3 lbs boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat) **actually, I'm too lazy to even cut it up, I just shove the whole thing in the crock pot and go**.

• 3 large garlic cloves, minced

• 1–2 jalapeños, minced (optional)

• 1 tsp cumin

• 1 tsp sea salt

• 1/2 tsp pepper

• 2 TB olive oil

• 1/2 cup fresh orange juice

• 1/4 cup fresh lime juice

• 1 cup chicken stock

Add all ingredients to the crock pot and cook pork tenderloin for at least 4 hours (longer for extra tenderness).
2. Rice:

• 1/4 cup diced yellow onion

• 1 TB butter

• 2 cup jasmine rice

• 5 cups water

• 1/2 tsp sea salt

Sauté onion in the butter, stirring often for 2 minutes. Add the rice and stir to coat for another minute. Add the water and the salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed. **or just throw saute'd onion with all other ingredients into rice cooker and cook per directions.**

3. Black beans:

• 1 can organic black beans (undrained)
  

• 2 T. organic chicken broth (more or less to desired consistency. You can skip this if the beans are already liquid enough)
  

• 1 small green pepper, chopped

• 1/2 small red pepper, chopped

• 3 cloves garlic, minced

• 1/2 to 1 jalapeno pepper, seeded and sliced

• 1/2 teaspoon ground cumin

Sauté green and red pepper, garlic, and jalapeno in butter or coconut oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin. Warm ingredients in a medium pot over medium-high heat. Stir occasionally.


Serve all ingredients over the rice. Also delicious with pico de gallo, fresh avocado, and olives.

Carnitas Tacos, Pico de gallo, and Corn Tortillas

These delicious carnitas tacos call for pork flavored with garlic, cumin and jalapeño, which is then simmered in orange and lime juices until it is fall-apart tender. To recreate a Mexican roadside taco stand experience, serve with hand-made corn tortillas, fresh pico de gallo, crisp green cabbage, olives, and creamy fresh avocado.

Pico de Gallo **I always just use Mimi's pico de gallo**

• 4 large ripe tomatoes, finely chopped

• 1/2 cup fresh cilantro, chopped

• 1/2 small red onion, finely chopped

• 1 jalapeno pepper, finely chopped (optional)

• 2–3 TB fresh lime juice

• 1 tsp olive oil

• 1/2 tsp sea salt, or to taste

Prepare the Pico de Gallo:
combine all ingredients. Cover and refrigerate until ready to use. Use any fresh, juicy tomatoes and adjust proportions to your own taste. Makes about 2 cups.

Carnitas

• 3 lbs boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat)

• 3 large garlic cloves, minced

• 1–2 jalapeños, minced (optional)

• 1 tsp cumin

• 1 tsp sea salt

• 1/2 tsp pepper

• 2 TB olive oil

• 1/2 cup fresh orange juice

• 1/4 cup fresh lime juice

• 1 cup chicken stock

Add all ingredients for the carnitas into a crock pot. Cook on high for 4-6 hours. Pork will be fall-apart tender. Allow pork to cool and absorb the remaining juices. Shred meat with a fork.

Corn Tortillas **okay, I haven't actually ever made these, I just buy the corn tortillas pre-made and warm. But if you're feeling adventurous, these are the directions. **

• 11/2 cups masa harina (golden corn flour)

• 1/2 tsp salt

• 1 cup warm water

Make the Corn Tortillas:
Combine masa with salt. Pour in warm water and mix until dough holds together. You want a fairly dry dough, so adjust masa and water if needed. Knead dough for about one minute. Cover with a damp towel and let dough rest for 15 minutes. Divide dough ball into quarters. Divide each quarter into quarters again, making 16 total pieces. Roll each into a small ball.

Heat ungreased griddle. Take a ball of dough and flatten between two pieces of heavy plastic on a tortilla press or between two plates. (A heavy-duty freezer bag cut in half works well.) Peel off the plastic and cook the tortilla for about 45 to 60 seconds, until tortilla is easily loosened. Turn over and continue cooking for 30 seconds. Flip back over for about 10 seconds more. Remove to a plate, stacking tortillas on top of each other as you cook to retain heat, covering with a towel. Makes 16.

Nutrition Info

Per serving (6 oz-wt.): 350 calories (160 from fat), 18g total fat, 6g saturated fat, 0g dietary fiber, 41g protein, 3g carbohydrate, 110mg cholesterol, 330mg sodium

Southwestern chicken rolls

Cheesecake cups

Quick ice cream

Lasagna style bow tie pasta

Spicy sesame noodles with chicken

This was really good. The kids saw this had peanut butter and honey in it and now refer to this dish as PB&H noodles. It got rave reviews from the fam and is a definite do-over.

Stir fried pork

Teriyaki chicken with broccoli

Mashed sweet potatoes

2-3 medium sweet potatoes, washed, peeled and cut into 1 inch cubes
1/2 t. sea salt
1/4 t. pepper
1/4 t. ground cinnamon
dash ground cloves
1/2 t. vanilla
2-4 T. coconut oil (can substitute butter)
1-2 T. agave nectar (optional)

Place sweet potatoes in enough water to cover potatoes plus 1 inch. Cook for 10 minutes or until tender. Turn off heat and drain. Place saucepan back on burner for 30 seconds more to dry potatoes.

Add remaining ingredients and mash until all ingredients are mixed well. Potatoes will be slightly lumpy.

Can be made ahead and frozen in sealed container.

Makes eight to ten 1/2 c. servings.